Easy Mexican Pickled Carrots & Jalapenos Recipe

If you’re someone who has never tried those pickled carrots and jalapenos at your local Mexican restaurants, you’re missing out! These pickled vegetables are a staple in Mexican cuisine and they are absolutely delicious. The perfect balance of sweet and sour, with a little bit of spice, these pickled carrots and jalapenos are the perfect addition to any dish.

I grew up in southern California (near San Diego) and I remember my friend’s mom would make a big batch every few weeks and we would go through them so quickly! I never knew how easy it was to make these pickled vegetables at home until a few years ago. Now, I make them all the time and they are always a hit!

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This recipe for pickled carrots and jalapenos is easy to make and only requires a few simple ingredients. You can adjust the level of spice in this recipe to suit your taste, but I like mine on the milder side.

Until you’re at your favorite Mexican spots, we have an easy recipe for you to try at home. All you need is a jar, some carrots, jalapenos, vinegar, sugar, peppercorns, cumin seeds, oregano, and salt. Easy peasy! So go ahead and give it a try – we guarantee you’ll be hooked on these pickled veggies in no time.

How to Make Taqueria Style Pickled Jalapenos and Carrots

This recipe is enough to make one quart-sized Mason jar or two pint-sized mason jars. It is not intended for long-term canning (hot water bath or pressure canning).

Ingredients:

• 1 cup white vinegar
• 1 cup water
• ½ cup sugar
• 3 carrots, cut into 1/4 inch-sized coins
• 2 jalapenos, sliced into 1/4 inch slices
• 1 small onion, julienned
• 2 cloves garlic, crushed
• 1 teaspoon salt
• 1 teaspoon black peppercorns
• 1 teaspoon cumin seeds
• 1 teaspoon Mexican oregano

Instructions:

1. Start by peeling the carrots and cutting them into 1/4 inch-sized round slices/coins.

2. Cut jalapenos into 1/4 inch wide slices. Leave the seeds for spicy pickles, remove them for milder pickles.

3. In a medium saucepan, combine the vinegar, water, sugar, and salt. Bring the mixture to a boil over medium heat.

4. Once boiling, add the carrots, jalapenos, onion, salt, peppercorns, cumin seeds, and oregano to the vinegar mixture.

5. Allow the mixture to come back to a boil, then reduce the heat and let it simmer for 5 minutes. Vegetables will be done with the jalapeno peppers turning an army green color.

6. Carefully ladle the vegetables into a heat-safe jar or container, making sure to evenly distribute the veggies. Glass mason-style jars work best for this.

7. Add the hot brine liquid to cover the vegetables. The liquid should come up to the rim of the jar(s).

8. Let the pickles cool to room temperature.

9. Before sealing with a lid, try to remove any air bubbles by gently tapping the jar on the counter.

10. Storing in the fridge for up to 2 weeks. They’ll be ready to eat the next day, but they’ll be even better if you wait a few days.

You can serve these pickled carrots and peppers just like your favorite Mexican restaurant i small bowls alongside fresh salsa, and/or guacamole. Eat them straight from the bowl or as a snack, or add them to just about anything; eggs, tacos, burritos, nachos, burgers, sandwiches, salads, and so much more. The possibilities are endless!

Recipe Variations 

For spicy carrots/peppers, leave the jalapeno seeds and the interior membrane in.

Variety of pickled vegetables – Try this easy quick pickle recipe with other vegetables like cauliflower, radishes, red onions, or green beans. You can also mix and match vegetables.

Quick Pickled Carrots – We eat two to three times as many pickled carrots as pickled jalapenos. So when I make this recipe, I will create a separate batch of quick pickled carrots. This is a one-to-one ratio of vinegar and water with no sugar and a light sprinkling of salt. I will let these carrots marinate for about an hour before eating them.

Pickled vegetables with lime – Add the juice of 1 lime to the pickling mixture.

More savory pickle – Add more sugar or omit it altogether for a more savory pickle.

Vinegar substitutions – You can use apple cider vinegar or white wine vinegar instead of white vinegar – I like the flavor of white vinegar, but you can use whatever type of vinegar you have on hand.

Add more spices – Get creative with your spices. Try adding mustard seeds, fennel seeds, red pepper flakes, or bay leaves

Can I use regular oregano instead of Mexican oregano?

Mexican oregano is a member of the mint family and has a more pungent flavor than regular oregano. It’s often used in Mexican and Southwestern dishes. If you can’t find it, you can use regular oregano, but use half the amount called for in the recipe.

What can you eat with pickled carrots and jalapenos?

These pickled carrots and jalapenos are the perfect addition to any dish you’d get at your local taqueria or favorite taco shop; tacos, burritos, nachos, enchiladas, etc. But they’re also great in a number of other dishes.

• Add them to your morning eggs for a little zing.
• Use them as a topping for burgers, hot dogs, or brats.
• Mix them into potato or macaroni salad.
• Put them on top of a salad for a little acidity and crunch.
• Add them to a grilled cheese sandwich or quesadilla.
• Add them to a fresh flour tortilla warmed up with a pat of butter.
• Use them as a pizza topping.
• Eat them straight out of the jar!

If you’re looking for an easy and delicious way to add some flavor to your Taco Tuesday meals, then you need to try this recipe for pickled jalapenos and carrots. Trust us, you’ll be hooked after just one bite!